Beware of Chinese herbal companies
that seduce the public into buying Jing tonics online, because unawareness
of the precise sign & symptom indications for Jing tonics may lead to problems.
As we age and experience psycho-emotional & physical stressors, we
inherently need Yin tonics (rest & repair, anabolism support) AND Jing protection, conservation or restoration. The right Jing
tonic depends on ones constitution & presentation, diet & lifestyle. Digestion, Liver & Spleen usually need support before Jing is can be
effectively supplemented.

Jing must be very well understood in both Eastern
& Western medical paradigms in order to identify a problem then affectively
& appropriately manipulate it, with Taoist
masters saying that Jing is actually quite easy to maintain, store & restore:

In Chinese Medicine terms“Jing is the primal life force in living beings. It is our
genetic stock that determines the power of our life. It
is a fundamental determinant of our potential for
a long life. A person with an abundance of Jing will most likely be healthy, strong and resilient, and
can achieve great longevity. Unfortunately, Jing is depleted by life itself” (Teeguarden, 2014).
Postnatal Jing (constitution, epigenetics) replenishes Prenatal Jing (genetics).

In Western terms Jing is
the ability for growth & developmental processes at what some believe to be
the DNA genetic & epigenetic level - including methylation problems & polymorphism (defects or SNPs in
enzyme action on DNA to drive key
metabolic pathways). Functional Medicine is revealing the parallels
between methylation & SNPs and the concepts of Jing. Many of the corrective
FM nutraceuticals are inherent to Jing-supplementing Chinese herbals!

No one herbal, food or supplement
has all the nutrients to support Jing–rather a broad range of foods and
substances are used. Omnivorous substances are so important to Jing in Chinese Medicine (perhaps due to the history of famine in China). And there are a handful of substances &
foods that strongly, quickly & definitively support Jing-supplementing
concepts according to modern research:

Rich in nucleic acids which are the body’s blue print for
cellular renewal/anti-aging, growth & development.

Rich in vitamin B12 to support nucleic acid production

Rich in vitamin A to protect
from birth defects, rich in fractions that prevent or correct DNA damage.

Similar in energetics to human
mother’s milk, dairy also has a long tradition of use for general deficiency,
building yin, and moistening dryness when of impeccable quality & tolerance.
Culturing, warming, and spicing breaks down lactose & casein in milk; and
preparation methods impacts the digestibility of milk, eggs & butter - making
them better for the Spleen (generating less Dampness & Phlegm):

Raw Milk is superior
in many regards. 1) It is
alkalinizing (less Dampness & Phlegm). 2) Homogenization increases infiltration of Xanthene, which damages
arterial walls and increases the risk of atherosclerotic plaque. 3) Low heat pasteurization degrades
lycine & tyrosine and makes casein (milk protein) hard to assimilate.
Scalding/boiling pasteurized cow milk rectifies the protein for assimilation.
Pasteurized goat milk does not need to be scalded to rectify the proteins. 4) Low fat milk is a useless
source of calcium -the fat & protein make calcium bioavailable. Note
that ancient cows produced a low quantity of high quality dairy compared to the
high quantity of lower quality dairy form modern bred cows.

Ghee or Clarified Butter (and almond milk) nourishes the “3 Ojos” which is
the Ayurvedic model of health & longevity (essence, constitution, and
vitality). Regular butter contains fat, and milk solids. Ghee is just
butterfat- the milk solids are caramelized then filtered out. Compared to
butter, when Ghee is consumed regularly it actually lowers LDL, VLD &
triglycerides, and protects from arteriosclerosis. Ghee is a medium-chained fatty acid, which the Liver LOVES to keep it supple! Make Ghee at home from
organic butter, or purchase a commercial product.

Vegetarians/vegans are likely deficient
in Vitamin B6, which is essential at the genetic epigenetic level. WHY?
Because certain plant foods are rich in a B6 analog (e.g. chickpeas) that is not
very bioavailable and its conversion to metabolically active B6 (P5P) is actually
impeded by a strictly plant-based diet (yet enhanced by a mixed
plant-omnivorous diet). The omnivorous B6 analog is most bioavailable.

All
analog forms of dietary B6 are significantly denatured during cooking by up to
50% or more depending on the preparation method or cooking time (see B Vitamin
Stress Tabs). I have found that patients who have a
superficial or anecdotal understanding of how to properly implement their vegetarian/vegan
lifestyles frequently have signs or symptoms of Jing deficiency in some form or
another.